Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMorais, C.S.N.-
Autor(es): dc.creatorMorais Júnior, N.N.-
Autor(es): dc.creatorVicente Neto, J.-
Autor(es): dc.creatorRamos, E.M.-
Autor(es): dc.creatorAlmeida, J.-
Autor(es): dc.creatorRoseiro, C.-
Autor(es): dc.creatorSantos, C.-
Autor(es): dc.creatorGama, L.T.-
Autor(es): dc.creatorBressan, M.C.-
Data de aceite: dc.date.accessioned2026-02-09T12:23:29Z-
Data de disponibilização: dc.date.available2026-02-09T12:23:29Z-
Data de envio: dc.date.issued2015-01-14-
Data de envio: dc.date.issued2015-01-14-
Data de envio: dc.date.issued2013-04-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4893-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/journal/03091740-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1160337-
Descrição: dc.descriptionMortadellas manufactured using Caiman yacare meat (70%) and pork fat (30%) were reformulated by substitut- ing pork fat with increasing amounts of soybean oil (25%, 50%, and 100%) and evaluated 7, 30, and 60 days post-manufacture. The substitutions resulted in an increase in fat content and in the percentage of polyunsatu- rated fatty acids (total PUFA; 18:2 n − 6 and 18:3 n − 3), and a reduction in saturated fatty acids (total SFA; 14:0 and 16:0). These alterations reduced (P b 0.01) the indices of atherogenicity and thrombogenicity by 4- to 5-fold in the formulation with 100% soybean oil compared to the original formulation. The levels of TBARS obtained at day 7 were positively correlated (P b 0.01) with 18:2 n − 6 and 18:3 n − 3 (r = 0.83 and 0.84, respectively) and negatively correlated with 17:0 and 17:1 (r = −0.91 and −0.89, respectively). All formula- tions received favourable overall acceptability by the sensory panel.-
Idioma: dc.languageen-
Publicador: dc.publisherAmerican Meat Science Association-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectAlligator-
Palavras-chave: dc.subjectFatty acids-
Palavras-chave: dc.subjectCaiman yacare-
Título: dc.titleMortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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